Studio

It only took five months for Copenhagen chef Torsten Vildgaard to earn his first Michelin star.

Defining his cuisine as "Nordic food with a French twist", Torsten thought the whole experience at Studio with a strong Nordic DNA.

“

CREATIVITY COMES FROM THOSE THINGS THAT SURROUNDS US

”

Torsten Vildgaard

How would you describe your culinary philosophy?

It has its roots in Nordic cuisine, but is inspired by techniques and practices acquired overseas.

What is your culinary obsession?

Each Saturday, I treat myself to a glass of Krug Grande Cuvée. It has become a ritual that sets off my weekend perfectly.

What does the area that your restaurant is situated in bring to the food you serve?

Over the past decade, Copenhagen and its New Nordic Cuisine have garnered praise from across the globe for its innovative approach to local Nordic produce and ingredients. This has inspired me to constantly challenge my perceptions and evolve further.

Tell us about your first unforgettable journey with Krug?

My greatest experience with Krug was visiting the House of Krug this year where I got to taste and experience both Krug Clos du Mesnil and Krug Clos d’Ambonnay. I was blown away by the Champagnes, the hospitality and the magic that I believe surrounds the House. Today I carry the corks of Krug Clos d’Ambonnay and Krug Clos du Mesnil, along with the Michelin man, on my keychchain to remember the trip.

What is the perfect accompaniment for eggs?

In my opinion it has to be truffles. The feel and taste of a creamy yolk together with the richness of a truffle is pure pleasure. For me, this is luxury, something that you just do not get every day.

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